CASEARIA DI SANT'ANNA

Casearia di Sant'Anna bears the name of the Modenese locality where it was founded in 1959 with six copper vats. Three generations later, the dairy moved to Anzola dell'Emilia and was rebuilt from scratch, expanding to twenty-four vats and converting the entire supply chain to certified organic: a growth that did not dilute the craft but re-engaged it on a different scale. Today, it produces Parmigiano Reggiano DOP within the 133 municipalities of the zone, aging wheels made solely from raw milk for at least twelve months, until they achieve the fine, flaky texture that is the signature of the denomination. The knowledge remains a family affair, passed down to young cheesemakers through daily apprenticeship rather than manuals. Visitors to the dairy will find the entire supply chain under one roof — from milk to wheel — and can closely follow a process that combines organic constraints with Consorzio regulations. It's worth a stop to understand how much work precedes a flake of Parmigiano.

Contacts